Salbin Bet-Tehineh
November 9th, 2010
I said in my post Salbin Bel-Lahmeh that salbin (gundelia) is cooked in two ways. Salbin Bet-Tehineh is salbin (gundelia) cooked with olive oil, garlic, paprika, tahini and lemon juice.
Let’s make Salbin Bet-Tehineh
1, 2. This is salbin (gundelia) after cleaning, blanching and freezing. I’m using frozen salbin, remove frozen salbin from freezer and put it on a strainer and allow to defrost.
3. In deep pot, add olive oil.
4. Add crushed garlic to olive oil, turn on heat and saute garlic for 3 minutes, don’t brown it.
5, 6. Add salbin.
7. Add 1200 ml water. Bring it to boil on high heat, once water is boiling vigorously lower the heat and cover the pot and cook it for 70 minutes or until salbin is tender.
8. Once salbin is ready, bring a bowl and whisk tahini and lemon juice.
9. Thin the tahini lemon juice mixture with water (use water from the pot that contains salbin).
10, 11. Add tahini sauce to salbin, and cook uncovered for 10 minutes.
12. Turn off heat, and allow to cool.
13. Serve cold with Arabic flat bread.
Salbin Bet-Tehineh
From: Family Recipe / Servings: 2 People
PDF Text Only / Print With Images
| 515 g salbin (gundelia)
1/3 cup olive oil 2 tbsp crushed garlic 1 tsp ground sweet paprika Salt 1200 ml water Tahini Sauce 1/3 cup tahini 7 tbsp lemon juice Water, read the directions
|
This is salbin (gundelia) after cleaning, blanching and freezing. I’m using frozen salbin, remove frozen salbin from freezer and put it on a strainer and allow to defrost.
In deep pot, add olive oil. Add crushed garlic to olive oil, turn on heat and saute garlic for 3 minutes, don’t brown it. Add salbin. Add 1200 ml water. Bring it to boil on high heat, once water is boiling vigorously lower the heat and cover the pot and cook it for 70 minutes or until salbin is tender. Once salbin is ready, bring a bowl and whisk tahini and lemon juice. Thin the tahini lemon juice mixture with water (use water from the pot that contains salbin). Add tahini sauce to salbin, and cook uncovered for 10 minutes. Turn off heat, and allow to cool. Serve cold with Arabic flat bread. |
Notes and Tips
For more information about salbin (gundelia), read this post (Salbin Bel-Lahmeh).
The 515 g of salbin (gundelia) is the weight after cleaning, blanching and freezing.
This is another new and delicious looking dish for me.
Thanks for sharing the recipe.
Angie
I remember you saying in that post this is your fav preparation! Looks yum..Very pretty pics..btw whts the thin flabread that u serve it with called?
Another yum recipe I haven’t tried! Happy Wednesday!
I love tahini and in Greece we use it often to make sweets. I love this recipe, the flavors are my favorite.
I like learning new cooking methods from you. Thanks for sharing. I need to find gundelia.
this is delicious! :D
New ingredient: gundelia. New learning for me.
Another amazing recipe that sounds just delicious – I cannot wait to give it a try.
FYI – I wanted to link to some of your recipes for a post I just did on mint. I tried using the search function on your site and got a “500 error” message. Maybe you just never used mint, but I could be wrong.
Hope you are having a lovely day.
I always enjoy your step-by-step pictures,
It looks everything way more easier to understand, and appealing to the eyes!
Dimah,
I liked the first version, this one too looks good.I love to learn new dishes.
This dish is definitely new to me but it sounds so enticing!
delicious yummy presentation
Very interesting and new dish to me, looks so yum!
hi dimah,
i get to learn new ingredients and interesting recipes from ur blog!lovely!
this looks perfect too as others.. i like syrian cuisine.. Syria will be definetly my next holiday destination… ;)
Wow that sounds really interesting! I’d love to try that one day! :D
This looks delicious, especially with the flatbread.
A very tempting dish! I wish this gundelia would be available here… Do you think it can be found frozen?
This version looks delicious too. I’d love to taste it!
Interesting! Sounds sort of like hummus without the chickpeas.
A new and interesting recipe from you. Love to try it out soon.
I love all the syrian cuisine you prepare. I am learning so much and it all looks so tasty!
Dimah, I’ve never heard of this before, but I know I would really like it! Thanks so much for posting!
Thanks for stopping by my blog Dimah. You have alovely blog here. And this dip here looks amazing. :)
very nice! ive never had this.great to see another blogger making arabic food
It looks so good!
This a interesting recipe for me. I recently discovered the Arabian foods and I’m so glad.
I would love to try this one! :)
Wow, I had not heard of this but it sounds and looks great!
Delicious dish…
Very new n interesting recipe..well explained..the pics are absolutely amazing!
I have never seen this dish before, but it sounds very delicious and I would love to try it:)
This is a new dish for me too! I really like all the flavors in it – delicious!
A new dish to me looks delicious….
simplehomefood.com
Haha I did a double take when I first saw your post title and picture cos it looked so familiar. Again sounds very good! I wonder whether any other vegetable would work with this recipe? I know nothing about salbin or where to buy it!
I had to look up gundelia/salbin. What an interesting vegetable, and what a great way to prepare it…
Hi Dimah, this is new and intriguing dish for me too! Would really love to try it!
p.s. and thank you for stopping by, you are welcome!:)
I am learning so much about Syrian
cuisine from your posts. I had never heard of gundelia, until I looked it up on Wikipedia. Your dish looks so good.
great step by step pictures! and they look yum!
i love the sound of this dish:) it is just yummy! thanks for sharing.
New ingredients. Lovely dish. I learn a lot from your blog..
yeeee, I finally could read you, I kept trying today and it was saying the server could not be found.
Like usual, with every recipe you make me travel with every line in your kitchen and learn more and more about Syrian cuisine
Angie’s Recipes: Thanks for stopping by!
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Its so interesting to be able to learn about Syrian food through you. I have never heard of some of the ingredients you use. Thanks for sharing.
gundelia is new to me too. It looks like a yummy dish. I think those flatbread would be the perfect accompaniment.
Very interesting. Thanks for sharing.
I love everything with tahini and you make me curious about salbin. Wish I had it here to try this outstanding recipe.
Gundelia is new to me. You’re introducing me to all sorts of new things. Thank you.